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Bread Pudding with Rum Sauce

1/4 lb. (1 stick) unsalted butter, softened
1 cup plus 2 tablespoons sugar
2 (12 oz.) cans evaporated milk (3 cups)
3 eggs
2 tsp. vanilla
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. cream of tarter
1/4 tsp. ground ginger
7 slices stale (preferred) white sandwich bread, toasted

Place the butter and sugar in a large bowl of an electric mixer
and beat on medium speed until creamed, about 5 minutes, pushing
sides down with a rubber spatula. Add the milk, eggs, vanilla,
cinnamon, nutmeg, salt, cream of tarter, and ginger, beating on
low speed until batter is thoroughly blended, about 3 minutes, and
pushing sides down as needed. Line the bottom of an ungreased
8 x 8 inch baking pan evenly with the toasted bread, breaking it
into small pieces. Pour the mixture over the bread and let sit
for about 1 hour, patting down the bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes
like a bowl of jelly when the pan is gently shaken back and forth,
20 to 25 minutes. Remove from oven and let cool about 15 minutes
before serving.


Rum Sauce

1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed brown sugar
pinch of salt
2 Tbsp dark Rum

Melt butter in heavy medium saucepan over medium-high heat. Add
cream, sugar, and salt. Bring to boil, stirring until sugar
dissolves. Remove from heat. Stir in rum.

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